| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Beef, Ground | 8 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 2 | Garlic cloves, minced up to | |
| 1 | Condensed bean with bacon | |
| soup undiluted | ||
| 1 | Jar, 16 oz thick and chunky | |
| Picante Sauce divided | ||
| 1/4 | c | Cornstarch |
| 1 | T | Chopped fresh parsley |
| 1 | T | Paprika |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 | 16 oz Kidney beans rinsed | |
| and drained | ||
| 1 | 15 oz Black beans rinsed | |
| and drained | ||
| 2 | c | 8 oz shredded cheddar |
| cheese divided | ||
| Pastry for double-crust pie | ||
| 10 inches | ||
| 1 | c | 8 oz sour cream |
| 1 | 2 1/4 oz sliced ripe | |
| olives drained |
INSTRUCTIONS
3 In a skillet, cook beef & garlic until beef is browned; drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt & pepper; mix well. Fold in beans, 1 1/4 cups cheese, 1/2 cup onions and the beef mixture. Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal & flute edges. Cut slits in top crust. Bake at 425F (or 400F if using a glass pie plate) for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions. Recipe by: Debra Dohy (ToH Feb/Mar 97) Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Sep 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 587
Calories From Fat: 320
Total Fat: 35.9g
Cholesterol: 110.8mg
Sodium: 1412mg
Potassium: 618.8mg
Carbohydrates: 30.5g
Fiber: 8.6g
Sugar: 3.5g
Protein: 35.5g